Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Recipe ingredients
Rice Syrup
Mild, malty sweetness without honey's floral notes or corn syrup's neutrality.
Lens analyzedRice syrup is a thick, mild sweetener made by breaking down rice starches into sugars, used in granola bars, candies, and baked goods as an alternative to corn syrup or honey. It has a lighter, less floral sweetness than honey and doesn't crystallize easily.
Where it comes from
Brown rice syrup grew out of traditional East Asian methods for converting rice starch into sugar using malted grains, a technique still used to make some traditional candies and syrups. It later gained popularity in North America as a corn-syrup alternative for people avoiding corn-derived sweeteners.
Buying it
Check the jar for a smooth, honey-like consistency; syrup that's crystallized or seized up at the bottom has likely been exposed to temperature swings. A short ingredient list, just rice and water or rice and enzymes, signals a less processed product.
Storing it
An unopened jar stores easily in the pantry, with no need for refrigeration. Once opened, keep the lid tight, since it can slowly crystallize if exposed to air repeatedly.
Keeps about 1 year in the pantry.
Recipes that use rice syrup
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